Once smooth, remove the saucepan from the heat and stir in the rice krispies until they’re evenly covered – work quickly as it’ll begin to harden fast! (You can either add the rice krispies to the saucepan or pour the marshmallow mixture on top of the rice krispies, either works!).
Once fully combined press your krispie layer in to the baking tin (I use the back of a spoon or a spatula for this as it’s really sticky!).
For Topping and Decoration
Break the milk chocolate and the white chocolate up in to chunks and melt in two seperate bowls/jugs in the microwave (or in a double boiler) until smooth – be careful not to overheat the chocolate.
Pour the milk chocolate over the rice krispie mixture and smooth out to form an even surface.
Pipe or spoon on the white chocolate and then swirl in using a toothpick, knife, or cake skewer to form a pretty pattern.
Chill in the fridge until fully set before cutting in to pieces.
Notes
– Store your Krispie Treats in an air tight container either at room temperature or in the fridge, where they will last for approx 1+ weeks.
– More or less chocolate can be added to the topping depending on your desired thickness – I like mine chunky!
